Extruded Legume Food Products Containing Yeast Autolysate

ABSTRACT

An extrusion process for producing a uniform and highly expanded food product is disclosed with nutritional yeast and chromium. The uniform expansion ratio possessed by the extruded product provides a consistent texture and has application in a wide variety of food consumables, ranging from snacks to breakfast cereals.

RELATED APPLICATIONS

This application claims priority to U.S. patent application Ser. No.11/641,318, filed Dec. 18, 2006, which is incorporated herein byreference.

BACKGROUND OF THE INVENTION

Legumes include the pulses and other well-known plants that bear legumefruits including, but not limited, to soybean, lupins, groundnut (suchas peanuts) and clover.

Pulses are annual leguminous crops yielding from one to twelve grains orseeds of variable size, shape and color within a pod, harvested solelyfor dry grain. In accordance with the Food and Agricultural Organizationof the United Nations (FAO), 11 primary pulses are recognized: Drybeans, Dry broad beans, Dry peas, Chickpea, Dry cowpea, Pigeon pea,Lentil, Bambara groundnut, Vetch, Lupins, and Minor pulses (Lablab,hyacinth bean (Lablab purpureus), Jack bean (Canavalia ensiformis),sword bean (Canavalia gladiata), Winged bean (Psophocarpusteragonolobus), Velvet bean, cowitch (Mucuna pruriens var. utilis), Yambean (Pachyrrizus erosus)).

One disadvantage associated with the consumption of dry beans and otherpulses, is their long cooking time needed to soften the beans to anedible texture. The loss in cooking quality is associated with thedevelopment of hardness in stored dry beans and recognized as thehard-to-cook (HTC) phenomenon. The HTC phenomenon is the result ofmultiple physiological-chemical mechanisms. High temperatures and highrelative humidities accelerate the development of the HTC phenomenon instored dry beans (Berrios et al., 1998; Berrios et al., 1999). Due tothe long cooking time required for cotyledon softening, HTC beans resultin increased energy utilization, inferior nutritional quality, and pooracceptance by consumers (Bressani et al., 1963). Efforts to increase theutilization of beans have employed a variety of scientific approachesand processing techniques such as germination, fermentation, dehulling,fractionation, autoclaving, roasting, canning, drum drying and mostrecently the use of extrusion cooking.

Extrusion is a technology that involves heating a food material and/orfood ingredients to relatively high temperature under pressure until itmelts, and then releasing it into the ambient atmosphere, causing it toexpand and solidify. The resulting product is a shelf-stableconvenience, ready-to-eat food. Extrusion cooking offers the advantagesof versatile storage options, low production costs, energy efficiencyand shorter cooking times (Harper 1981).

Fast cooking using extrusion technology, is an alternative to the longboiling and other traditional forms of cooking legumes.

SUMMARY OF THE INVENTION

An embodiment of the invention is an extruded legume based food productexhibiting a uniform expansion ratio value of 6 or greater fortifiedwith nutritional yeast.

According to a further embodiment of the invention, the extrudedlegume—nutritional yeast fortified food product contains chromium.

A further embodiment is a method of treating obesity and highcholesterol by ingesting the extruded food product containingnutritional yeast.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a surface plot of the diameter of the extrudate versus feedmoisture and die temperature.

FIG. 2 is a surface plot of diameter of expansion ratio of the extrudateversus feed moisture and die temperature.

FIG. 3 is a surface plot of die pressure versus feed moisture and dietemperature.

FIG. 4 is a graph of extrusion processing parameters on the proximatecomposition of extruded lentil flours.

FIG. 5 is a surface plot of water activity (Aw) versus feed moisture anddie temperature.

FIG. 6 is a surface plot of in vitro protein digestibility (IVPD) versusfeed moisture and die temperature.

FIG. 7 is a surface plot of lightness (L) versus feed moisture and dietemperature.

FIG. 8 is a surface plot of color index (DE) versus feed moisture anddie temperature.

FIG. 9 shows a surface plot of specific mechanical energy (SME) versusfeed moisture and die temperature.

FIG. 10 is a photo of product shapes due to speed and angle of thecutter.

FIG. 11 is a graph of the effect of different starch sources on physicalproperties of lentil based extrudates.

FIG. 12 is a graph of the effect of screw speed on physical propertiesof lentil based extrudates.

FIG. 13 is a graph of texture modifier agents incorporated into thelentil based extrudate.

FIG. 14 is a graph of the rate of moisture loss by the lentil extrudateduring toasting.

FIG. 15 is a graph of the body weight of normal phenotype mice and Ob/Obmice fed the experimental diets, with and without chromium addition. OA:Obese mice fed diet containing snacks in Table 1, 1st formula; OB: Obesemice fed diet containing snacks in Table 1, 2nd formula; OC: Obese micefed diet containing snacks made from formulations indicated in Table 1,2nd formula, containing chromium provided by the product LYNSIDE® ForteCr2000.

FIG. 16 is a graph of liver, mesentery adipose, epididymal adipose,retroperitoneal adipose, kidney weights in obese and normal mice feddiets with or without lentil based formulations containing chromiumprovided by the product LYNSIDE® Forte Cr2000 that comprises deactivatedyeast and chromium.

DEFINITIONS

“Legumes” include pulses and other well known fruits that bear legumefruits, including, but not limited to soybean, lupins, groundnut (suchas peanuts) and clover.

“Pulses” refers to annual leguminous crops yielding from one to twelvegrains or seeds of variable size, shape and color within a pod,harvested solely for dry grain.

“Extrusion” is a high temperature, high pressure, short time processthat transforms a variety of food raw materials and ingredients intomodified intermediate and finish products.

“Melt” refers to the molten extrudate.

“Extrudate” refers to the product obtained through extrusion processing.

“Supercritical fluid extrusion” involves the coupling of supercriticalfluids, particularly supercritical carbon dioxide, and extrusionprocessing.

“Co-extrusion processing” refers to a technique where of two or moredifferent yet compatible foods and/or food ingredients are combined inan extrusion die. The food materials can come from two extruders or froman extruder and a pump. This process permits to make specific products;such as, products with two or more different textures or colors orflavors.

“Preconditioner” is an atmospheric or pressurized chamber in which rawgranular foods and/or food ingredients are uniformly moistened or heatedor both by contact with water or live steam before entering theextruder.

“Shelf stable” refers to the length of time that corresponds to atolerable loss in quality of processed foods and other perishable items.

“Flashing” refers to the sudden evaporation of moisture that occurred atthe extruder die end, when superheated water is suddenly exposed toambient conditions.

“Expansion” relates to the physical transformation which is observedwhen pressurized, molten flour or melt is suddenly exposed to ambientconditions.

“Expansion Ratio” (ER), also referred as Sectional Expansion Index (SEI)and Radial Expansion Ratio (ER)radial, is expressed as the ratio betweenthe cross-sectional area of the extrudate and the area of the die or asthe ratio between the diameter of the extrudate and the die.

“Uniform expansion ratio” (UER) is defined as a condition in which thevariation of the expansion ratio for randomly selected portions of anextruded rod is less than 20% of the mean expansion ratio, andvariations in expansion ratios among different batches of the productproduced with the same ingredients under the same process condition areless than 20% of the mean expansion ratio.

“Expansion Indexes” (EI) refers to the overall expansion of an extrudatethat takes place in three dimensions i.e. cross sectional, longitudinal,and volumetric expansion. They are defined by the mathematical equation:VEI=SEI×LEI, where SEI is sectional expansion index, which characterizeddiametral expansion; LEI is longitudinal expansion index and VEI isvolumetric or overall expansion index.

“Expansion parameters” include, but are not limited to, expansion anddensity.

“Density” by definition is mass per unit volume, expressed by themathematical equation, ρ=m/V, where ρ is density, m is mass (kg), and Vis volume (m³).

“Product density” (D) refers to the measure of extrudate mass per unitof volume. The higher an extrudate density, the higher it's mass pervolume.

“Water solubility index” (WSI) of an extruded product describes itssolubility in water. The value is given as a percent on a dry weightbasis, and is described by the mathematical equation, WSI=[(mass ofdissolved solid in supernatant)/(mass of dry solids)]*100

“Water absorption index” (WAI) of an extruded product describes itsability to absorb water. The value is given as a percent on a dry weightbasis, and is described by the mathematical equation, WAI=[(mass ofsediment)/(mass of dry solids)]*100.

“Texture properties” of a food are that group of physicalcharacteristics that arise from the structural elements of the food, aresensed by the feeling of touch, are related to the deformation,disintegration, and flow of the food under a force, and are measuredobjectively by functions of pressure, time, and distance. They include,but are not limited to, hardness, strength, mouthfeel and viscosity.

“Hardness” is a mechanical property of a material that characterizes itsresistance to deformation. Therefore, hardness of an extruded productdescribes the amount of force needed to cause deformation.

“Strength” is most often used to describe a material's Yield Strength.Yield Strength is a mechanical property of a material that characterizesits resistance to deformation. Therefore, strength of an extrudedproduct describes the amount of force needed to cause deformation.

“Lightness” is synonymous with brightness, which indicates thebrightness or darkness of a color. A low lightness value indicates dark(black), while a high lightness value indicates bright (white).

“Hydration properties” include, but are not limited to, the watersolubility index (WSI) and the water absorption index (WAI).

“In vitro protein digestibility” (IVPD) refers to observation madeexperimentally in the test-tube, as distinct from the natural livingconditions, in vivo. IVPD is generally expressed as the percent ofprotein hydrolyzed by digestive proteolytic enzymes.

“Consumer tasting”, referred also as “Hedonic scale”, involves havingpotential consumers of a product evaluate various products and a smallnumber of items on a ballot.

“Fortification” is the addition of nutrients in amounts significantenough to improve the nutritional value of the food. This may includeaddition of nutrients not normally associated with the food or additionto levels above that present in the unprocessed food.

“Glycemic Index” is a physiological measurement of carbohydrate quality,based on their immediate effects on blood-glucose levels. Glycemic index(GI) uses a scale of 0-100. Pure glucose serves as a reference point andis given a GI of 100. When Carbohydrates in foods are compared gram forgram, GI values of 55 or less are considered low GI foods, GI valuesfrom 55-69 are considered intermediate GI foods and those with GI 70 ormore as high GI foods.

“Starch” refers to a carbohydrate polymer occurring in granular formcertain plant species notably cereals, tubers, and pulses such as corn,wheat, rice, tapioca potato, pea etc. The polymer consists of linkedanhydro-a-D-glucose units. It may have either a mainly linear structure(amylose) or a branched structure (amylopectin). The molecular weight ofthe constituent polymers, particularly amylose, varies between differentstarch sources. A single plant species may exist as hybrids with variousproportions of amylose and amylopectin e.g. high amylose corn.

“Specialty Starch(es) or Starch Derivatives” a generic term for allproducts produced from native starch including modified starches andstarch hydrolysis products. They are used to improve the processing,physical and chemical attributes and eating qualities of the foodproducts and may also address nutritional needs, such as fiber in thediet.

“Decorticated” refers to the removal of the surface layer, bark, husk,membrane, or fibrous cover of a seed or grain.

“Particle size” refers to particles from flours and/or powders that havebeen sized to a particular dimension through standard size designedsieves or screens.

“Sieving” refers to a method for categorizing a flour's and/or powder'sparticle size by running them through standard size designed sieves orscreens.

“Legume based flours and/or powders” refers to a mix containing legumeflour and plant (legume, cereal, fruit and vegetables, tubers) materialand/or their ingredients (starch, dietary fibers, pigments, flavorextracts, phytonutrients) and/or animal (dairy, other) material and/ortheir ingredients (protein, sugar, fat, flavor extracts, other) and/ormicrobial based ingredients (protein, dietary fibers, vitamins,minerals, other) and/or other conventional and non-conventional foodgrade ingredients (specialty starches, water and oil soluble vitamins,minerals, colors, flavors, other).

“Microbial fiber” refers to dietary fiber such as beta-1,3 glucan fromnutritional yeast, which is grown specifically for its nutritive value.

“Nutritional Yeast” refers to a deactivated yeast or a yeast autolysate.Yeast autolysate contains all the starting material of the yeast cellwith no separation of the soluble and insoluble fractions. Autolysisleads to the degradation of the yeast cell via its own endogenousenzymes. The autolysis of a yeast is performed under controlledconditions, especially in terms of temperature, pH and time, which maybe readily determined by a person skilled in the art. The yeastautolysates that may be used in the food product according to theinvention preferably contain from 9% to 18% in mass of yeast betaglucans.

DETAILED DESCRIPTION OF THE INVENTION

The technical and practical constraints for the production of expandedlegume based extrudates fall into two separate categories. The firstcategory relates to the parameters of the extrusion process itself.These are controllable physical/structural factors such as moisturecontent and particle size of the extrusion feed, barrel temperature andpressure, and residence time, which have direct effect on the qualityattributes of the extrudate, such as, expansion ratio, nutritionalvalue, density, color, water solubility/absorption, and its texturalproperties. The second category pertains to the use of legume floursand/or powders and legume based flours and/or powders with functionalfood additives, which have direct effect on the healthful, sensorial andtextural characteristics and appearance of the final extrudate. If theproblems identified above could be properly addressed and resolved,pulses could be used in making highly nutritious, healthful andconvenient ready-to-eat expanded extruded and co-extruded products.

An embodiment of the invention describes particular extrusion processingparameters applied to extruded legume flours and/or powders in a waythat results in uniformly highly expanded, crispy, tasty andshelf-stable extrudates containing nutritional yeast. Nutritional yeastis an excellent source of protein, dietary fiber, vitamins and minerals.In addition to protein, dietary fiber, vitamins and minerals, itcontains additional functional and beneficial components such asbeta-1,3 glucan, trehalose, mannan and glutathione. Studies have showthat these components have potential health benefits such as, improvedimmune response, reduction of cholesterol, and anti-cancer properties.Dietary fiber typically suggests a plant derived indigestible complexcarbohydrate categorized as either water soluble or water insoluble;however, in accordance with an embodiment of the invention theindigestible carbohydrate may also be drawn from a microbial source,such as nutritional yeast. An embodiment of the invention is extrudedpulse based snacks exhibiting a uniform expansion ratio value of 6 orgreater fortified with nutritional yeast (NY) and optionally chromium.Yeast is present within a formulation with extruded legumes at aconcentration of 2-20%, preferably 12-20% by weight. Chromium may beadded at a concentration of 1.16 ppm-6 ppm. Chromium is preferablychromium chloride or chromium picolinate. In one embodiment, thechromium chloride is incorporated into the food product in the form of amixture of deactivated yeasts and chromium chloride (Cr—Y). The chromiumchloride is mixed with the yeasts at the end of multiplication of theyeasts, for example before or after the step of drying the yeasts. Apreferred embodiment is the incorporation of chromium chloride into thecomposition in the form of a mixture of deactivated yeasts and ofchromium chloride, the chromium having been mixed with the yeasts beforethe drying step. Tables 1-7 show analysis and digestibility of thesefortified snacks.

A further embodiment is the use of sieved formulations containingadditives and/or food ingredients from plant and animal sources such as,but not limited to, cereals, legumes and dairy proteins; specialtystarches; fruits, vegetables and grain-based fibers; microbial basedingredients such as protein, dietary fiber, vitamins and minerals;texture and flavor modifiers including emulsifiers; colors, water andoil soluble vitamins and minerals, and spices mixed at specific ratios,which result in commercial type, highly nutritious, convenient andappealing expanded snack and breakfast cereal-type products of differentshapes and sizes.

Another embodiment of the invention is the use of the expanded extrudateas ingredients in, but not limited to, bakery products, confectionaryproducts and nutraceuticals of different shapes and sizes. The shapesthat can be obtained are consistent with those desired by one of skillin the art such as bars, rods, balls, curls and other shapes of varyingsizes.

Legumes and/or powders and legume based flours thereof, which may beutilised, include but are not limited to dry beans (Phaseolus spp.),lentil (Lens culinaris), dry peas (Pisum spp.), chickpea or garbanzo(Cicer arietinum), soybean (Glycine max), broad bean (Vicia faba), drycowpea or black-eyed pea (Vigna sinensis; Dolichos sinensis), pigeonpea, cajan pea or Congo bean (Cajanus cajan), bambara groundnut or earthpea (Voandzeia subterranea), spring/common vetch (Vicia sativa), lupins(Lupinus spp.), and minor pulses/pulses including: Lablab, hyacinth bean(Lablab purpureus), Jack bean (Canavalia ensiformis), sword bean(Canavalia gladiata), Winged bean (Psophocarpus teragonolobus), Velvetbean, cowitch (Mucuna pruriens var. utilis), Yam bean (Pachyrrizuserosus); guar bean (Cyamopsis tetragonoloba).

Additionally, raw legume seeds may be utilized, wherein the seeds aresingularly or in combination, whole, split or decorticated.

A further embodiment of the invention is the use of flavorings, coatingsor colors The flavorings or coatings that may be utilized are inclusiveof those routinely available to one of skill in the art, which includeformulations of solids, pastes or liquids as well as natural orsynthetic flavorings. The color of the extrudate may be enhanced orchanged using natural or synthetic colors, readily available to one ofskill in the art.

An additional embodiment is a food product comprising extruded legumespossessing uniform expansion ratio values of 6 or greater fortified withnutritional yeast for use as a medicament, particularly in the treatmentof obesity and/or hypercholesterolemia. An additional embodiment is theuse of extruded legumes possessing uniform expansion ratio values of 6or greater fortified with nutritional yeast to increase proteindigestibility of a food product and/or decrease the glycemic index of afood product and/or decrease retroperitoneal adipose accumulation.

Another embodiment is the use of the snacks of the invention to treatobesity, particularly the accumulation of retroperitoneal adipose.Consumption of a high glycemic index diet increases abdominal adiposity,Nut. Res., 30(2), pp. 141-150. The legume formulations containing auniform expansion value ratio of 6 or greater, nutritional yeast andchromium present a snack composition with of low glycemic index andincreased protein digestibility (see table 5 for protein digestibility).Genetically Obese mice (ob/ob) fed a standard mice diet with addedLentil-based extruded flour fortified with NY and up to 6 ppm Cr—Y,gained less weight than ob/ob mice on diets containing less Cr—Y or Crfrom Cr Picolinate. Total length of the study: 21 weeks (see FIG. 15,OA: Obese mice fed diet containing snacks made from lentil-basedformulations indicated in Table 1, 1st formula; OB: Obese mice fed dietcontaining snacks made from lentil-based formulations indicated in Table1, 2nd formula, containing 1.25 ppm chromium provided by the productLynside® Forte Cr2000 that comprises deactivated yeast and chromium; OC:Obese mice fed diet containing snacks made from lentil-basedformulations indicated in Table 1, 2nd formula, containing 5.36 ppmchromium provided by the product Lynside® Forte Cr2000 that comprisesdeactivated yeast and chromium; OD: Obese mice fed diet containing 17.9ppm chromium provided by chromium picolinate; NA: Normal mice fed dietcontaining snacks made from lentil-based formulations indicated in Table1, 1st formula; NB: Normal mice fed diet containing snacks made fromlentil-based formulations indicated in Table 1, 2nd formula, containing1.25 ppm chromium provided by the product Lynside® Forte Cr2000 thatcomprises deactivated yeast and chromium; NC: Normal mice fed dietcontaining snacks made from lentil-based formulations indicated in Table1, 2nd formula, containing 5.36 ppm chromium provided by the productLynside® Forte Cr2000 that comprises deactivated yeast and chromium; ND:Normal mice fed diet containing 17.9 ppm chromium provided by chromiumpicolinate); and FIG. 16, OA: Obese mice fed diet containing snacks madefrom lentil-based formulations indicated in Table 1, 1st formula; OB:Obese mice fed diet containing snacks made from lentil-basedformulations indicated in Table 1, 2nd formula, containing 1.25 ppmchromium provided by the product Lynside® Forte Cr2000 that comprisesdeactivated yeast and chromium; OC: Obese mice fed diet containingsnacks made from lentil-based formulations indicated in Table 1, 2ndformula, containing 5.36 ppm chromium provided by the product Lynside®Forte Cr2000 that comprises deactivated yeast and chromium; OD: Obesemice fed diet containing 17.9 ppm chromium provided by chromiumpicolinate; NA: Normal mice fed diet containing snacks made fromlentil-based formulations indicated in Table 1, 1st formula; NB: Normalmice fed diet containing snacks made from lentil-based formulationsindicated in Table 1, 2nd formula, containing 1.25 ppm chromium providedby the product Lynside® Forte Cr2000 that comprises deactivated yeastand chromium; NC: Normal mice fed diet containing snacks made fromlentil-based formulations indicated in Table 1, 2nd formula, containing5.36 ppm chromium provided by the product Lynside® Forte Cr2000 thatcomprises deactivated yeast and chromium; ND: Normal mice fed dietcontaining 17.9 ppm chromium provided by chromium picolinate.

Extrusion Process—Physical Factors Expansion

Expansion relates to the physical transformation which is observed whenmolten flour (or “melt”), under high temperature and pressure, issuddenly exposed to ambient temperature and pressure. As the melt exitsthe extruder die, the sudden decrease in temperature and pressure causesthe near-instantaneous expansion of the molten flour, which is alsoaccompanied by extensive flushing or loss of moisture from the extrudedproduct. The expansion of the extrudate, is one of the most importantcharacteristics of interest for the snack food industry. (Mercier et al,1989). There is limited information about expansion characteristics oflegumes, since there is a conception that legumes' flours do not expandwell. For this reason, legume flours and/or powders have not been usedto produce expanded snacks and this type of products are madeexclusively from mayor cereal grains (eg., corn, wheat and rice) andtheir starch-based flours were values greater than 20 have been obtained(Colonna et al., 1989; Meuser et al., 1894; Barret and Kaletunc, 1998).Soy protein with added starch has also been used for this purpose, butmainly for the fabrication of pet foods. Expansion is directly relatedto the moisture content of the feed, die temperature and pressure.Moreover, the particle size of the feed and extruder screw speed(Conway, 1971), as well as the presence of specific food ingredients inthe formulation, have an important effect on the expansion and textureof the final extrudate. By properly selecting the above extrusionprocessing parameters and ingredients, it is possible to obtaindesirable expansion, texture, nutritional value, color, and shelfstability in the finished product. Below is a discussion of how this isachieved by an embodiment of the invention.

According to an embodiment of the invention, as well as a highlyexpanded legume product, possessing expansion ratios of 6 or greater,the legume product is also uniform with regard to the expansion ratio. Auniform expansion ratio (UER) creates a uniform texture, which is animportant and desired feature in food products, especially thoseproducts which may have additional coatings or flavorings added;moreover, a uniform expansion ratio ensures that the texture will beconsistent within each batch processing of the extruded legume product.Table 1 demonstrates the uniform expansion ratio that can be achieved byan embodiment of the invention.

TABLE 1 Lentil-based formulations fortified with yeast autolysate¹ andchromium² yeast Ingredients 1^(st) formula 2^(nd) formula SRCL (SplitRed Chief Lentil) 56% 56% Yeast autolysate 12% 12% Chromium 0% 1.25-5.36ppm Starch 20% 20% Fibers (apple and wheat bran) 5% 5% Salt 2% 2% Sugar(saccharose) 5% 5% ¹The yeast autolysate is the product Lynside ® NutriSnack Plus. ²The chromium is provided by the product Lynside ® ForteCr2000 that comprises deactivated yeast and chromium.

TABLE 2 Physical Analyses Summary, Products Description Dia, mm ER BD,meas, g/cc Formula ctrl 13.71^(a) 15.43^(a) 0.0688^(f)  4%, 140 C.11.50^(c) 10.84^(c) 0.1165^(b)  8%, 140 C. 11.40^(c) 10.64^(c)0.1014^(c) 12%, 140 C. 10.61^(c,d) 9.23^(d) 0.1298^(a) 16%, 140 C. 11.6911.18 0.1134 20%, 140 C. 11.21 10.30 0.1114  4%, 160 C. 11.76^(c)11.32^(b,c) 0.0907^(d)  8%, 160 C. 11.80 11.40 0.0850 12%, 160 C.12.45^(b) 12.76^(b) 0.0831^(e) 16%, 160 C. 11.49^(c) 10.80^(c)0.0940^(d) 20%, 160 C. 11.50^(c) 10.86^(c) 0.0934^(d) SRCL ctrl 16.4722.75 0.1345 Values represent mean of three replicate analyses. Meanswithin a column followed by different letters are significantlydifferent (p < 0.05). Formula ctrl: contained all the ingredientsindicated in Table 1, except the yeast autolysate and chromium. SRCLctrl: contained only SRCL. x%: means x% of yeast autolysate. x C.: meansx of degree Celsius at the extruded die.

TABLE 3 Chemical Analyses, Products Description WAI WSI A_(W) Formulactrl 401.47^(c) 0.4238^(a) 0.3330^(d)  4%, 140 C. 465.26^(a,b)0.4218^(a) 0.3817^(b)  8%, 140 C. 445.01^(b) 0.4192^(a) 0.3853^(a) 12%,140 C. 454.36^(b) 0.4085^(a) 0.3927^(a)  4%, 160 C. 488.45^(a)0.4091^(a) 0.3773^(b) 12%, 160 C. 458.21^(b) 0.3879^(b) 0.3663^(c) 16%,160 C. 480.30^(a,b) 0.3684^(b) 0.3887^(a) SRCL ctrl 528.94 0.4235 0.4890Values represent mean of three replicate analyses. Means within a columnfollowed by different letters are significantly different (p < 0.05).Formula ctrl: contained all the ingredients indicated in Table 1, exceptthe yeast autolysate and chromium. SRCL ctrl: contained only SRCL. x%:means x% of yeast autolysate. x C.: means x of degree Celsius at theextruded die.

TABLE 4 Proximate Analysis Summary, Products Description Moisture, %Fat, % Ash, % Protein, % CHO, % Formula ctrl 8.84^(a) 0.38^(b) 1.92^(e)22.10^(d) 65.90^(a)  4%, 140 C. 7.81^(c) 0.61^(a) 3.72^(d) 23.60^(c)63.78^(b)  8%, 140 C. 7.75^(c) 0.60^(a) 3.89^(e) 25.21^(b) 61.90^(e)12%, 140 C. 7.84^(b,c) 0.64^(a) 4.27^(a) 25.00^(b) 61.55^(e)  4%, 160 C.7.60^(c) 0.65^(a) 3.81^(d) 24.18^(c) 63.15^(b) 12%, 160 C. 7.67^(c)0.73^(a) 4.02^(c) 25.34^(b) 61.61^(c) 16%, 160 C. 8.02^(b) 0.67^(a)4.11^(b) 26.13^(a) 60.51^(d) Values represent mean of three replicateanalyses. Means within a column followed by different letters aresignificantly different (p < 0.05). Formula ctrl: contained all theingredients indicated in Table 1, except the yeast autolysate andchromium. SRCL ctrl: contained only SRCL. x%: means x% of yeastautolysate. x C.: means x of degree Celsius at the extruded die.

TABLE 4.1 Proximate Analysis Summary, Yeast autolysate (Lynside ® NutriSnack Plus) and Split Red Chief Lentil (SRCL) Description Moisture, Fat,Ash, Protein, CHO, % % % % % Lynside ® Nutri  3.53 1.06 2.81 51.29 41.31Snack Plus SRCL 10.23 0.79 2.9  26.63 60.38

TABLE 4.2 Proximate Analysis, Summary Increase (%) in nutritional valuedue to yeast autolysate fortification Nutrients Formula Ctrl 12%, 140 C.% increase Protein 22.1^(b) 25^(a) 13.12 Ash 1.92^(b) 4.27^(a) 122.40Fat 0.37^(b) 0.64^(a) 72.97 IVPD 83.40^(b) 88.60^(a) 6.24 Valuesrepresent mean of three replicate analyses. Means within a columnfollowed by different letters are significantly different (p < 0.05).Formula ctrl: contained all the ingredients indicated in Table 1, exceptthe yeast autolysate and chromium. 12%, 140 C.: means formulationcontaining 12% of yeast autolysate extruded at die temperature of 140degree Celsius.

TABLE 5 In vitro Protein Digestibility (IVPD ) of raw and extrudedlentil and lentil fortified with yeat autolysate and chromium yeasts RawExtruded product product² Description IVPD, % IVPD, % Casein (reference)91.081 91.081 #1: 100% Lentil 80.080^(c*,b**) 82.313^(b,a) #2: Lentilformulation 79.840^(c,b) 87.743^(a,a) without yeast autolysate #3:Lentil formulation 84.367^(a,b) 88.647^(a,a) with 12% yeast autolysate#4: Lentil formulation 81.950^(b,b) 87.260^(a,a) with 12% yeastautolysate + Cr¹ (1.25 ppm) #5: Lentil formulation with 81.770^(b,b)88.770^(a,a) 12% yeast autolysate + Cr¹ (5.36 ppm) ¹Cr: chromiumprovided by the product Lynside ® Forte Cr2000 that comprisesdeactivated yeast and chromium. Values represent mean of three replicateanalyses. Significant differences within and between columns areseparated by a comma. ^(*)Means within a column followed by differentletters are significantly different (p <0.05). ^(**)Means betweencolumns followed by different letters are significantly different (p<0.05). ²extruded product: at die temperature of 140 degree Celsius.

TABLE 6 Sensory Evaluation of extruded lentil and lentil fortified withyeat autolysate Form N Mean  0%, 140 C. 20 3.700^(b)  4%, 140 C. 405.125^(a)  8%, 140 C. 40 5.050^(a) 12%, 140 C. 40 5.725^(a) 16%, 140 C.20 4.900^(a,b)  0%, 160 C. 20 3.250^(b)  4%, 160 C. 40 5.050^(a)  8%,160 C. 20 4.600^(a,b) 12%, 160 C. 40 5.375^(a) 16%, 160 C. 40 5.450^(a)Means within a column followed by different letters are significantlydifferent (p < 0.05). N: number of tasters. X%, 140 C.; X%, 160 C.;means formulations containing 0-16% of yeast autolysate extruded at dietemperatures of 140 or 160 degree Celsius.

TABLE 7 Palatability, glycemic index, glycemic load, GI and GL categorydetermined on extruded lentil and lentil fortified with yeat autolysateand chromium yeasts Glycemic Glycemic Palatability Glycemic IndexGlycemic Load Test Meal (mm) Index Category⁴ Load⁵ Category⁶ Glucose57.0 ± 9   100 High 10.0 Low Control ¹Lentil-1 50.8 ± 8.5  66.9 ± 5.3Medium 12.1 Medium ²Lentil-2 43.4 ± 10.7 61.8 ± 5.2 Medium 10.7 Medium³Lentil-3 42.9 ± 10.5 62.0 ± 4.5 Medium 10.6 Medium ¹Snacks made fromlentil-based formulations indicated in Table 1, 1^(st) formula. ²Snacksmade from lentil-based formulations indicated in Table 1, 2^(nd)formula, containing 1.25 ppm chromium provided by the product Lynside ®Forte Cr2000 that comprises deactivated yeast and chromium. ³Snacks madefrom lentil-based formulations indicated in Table 1, 2^(nd) formula,containing 5.36 ppm chromium provided by the product Lynside ® ForteCr2000 that comprises deactivated yeast and chromium. ⁴Category from GIFactor (Brand-Miller et al). ⁵usual serving size = 30 g except forglucose where the usual serving size = 10 g. ⁶GL Category calculated asGL = GI × available CHO per serving/100.

TABLE 10 Values of diameter, percent variability and expansion ratio ofgarbanzo extrudates Type of extrudate ¹Control ²Rods ³Balls ⁴Diameter⁵Var ⁴Diameter ⁵Var ⁴Diameter ⁵Var Sample # (mm) (%) ⁶ER (mm) (%) ⁶ER(mm) (%) ⁶ER 1 12.286 11.164 12.322 12.054 6.991 11.863 11.930 6.51911.620 2 12.578 9.053 12.915 12.140 6.327 12.034 11.595 9.144 10.977 312.626 8.706 13.014 12.438 4.028 12.632 12.130 4.952 12.011 4 12.8846.840 13.551 12.156 6.204 12.066 10.665 16.432 9.289 5 12.508 9.55912.771 12.384 4.444 12.522 11.570 9.340 10.928 6 12.760 7.737 13.29112.290 5.170 12.341 11.720 8.165 11.213 7 12.760 7.737 13.291 12.4084.259 12.572 12.095 5.226 11.943 8 13.108 5.221 14.026 12.308 5.03112.373 10.795 15.413 9.515 9 12.836 7.187 13.450 12.354 4.676 12.47111.795 7.577 11.374 10 12.498 9.631 12.751 12.360 4.630 12.479 12.0005.971 11.755 11 12.822 7.289 13.421 12.336 4.815 12.426 11.420 10.51610.647 12 12.920 6.580 13.627 12.728 1.790 13.232 12.010 5.892 11.780 1312.954 6.334 13.698 12.416 4.198 12.595 12.050 5.579 11.853 14 12.7228.012 13.212 12.594 2.824 12.952 10.965 14.081 9.821 15 12.782 7.57813.337 12.220 5.710 12.195 11.440 10.359 10.684 16 12.956 6.320 13.70312.284 5.216 12.326 10.725 15.961 9.393 17 13.112 5.192 14.035 12.4324.074 12.624 11.565 9.379 10.931 18 12.560 9.183 12.878 12.224 5.67912.201 11.010 13.728 9.899 19 12.844 7.129 13.467 12.374 4.522 12.50911.640 8.792 11.062 20 12.612 8.807 12.985 12.624 2.593 13.019 11.5659.379 10.946 21 12.688 8.257 13.142 12.280 5.247 12.315 10.705 16.1189.368 22 13.166 4.801 14.150 12.250 5.478 12.257 10.995 13.846 9.891 2312.828 7.245 13.433 12.762 1.528 13.297 10.945 14.238 9.779 24 13.2044.526 14.232 12.436 4.043 12.632 10.500 17.724 9.001 25 12.644 8.57613.051 12.240 5.556 12.237 10.595 16.980 9.164 Overall 12.786 7.54613.35 12.364 4.601 12.49 11.377 10.853 10.59 Average ¹Control: Extrudatefrom 100 garbanzo flour ²Rods: Extrudate from garbanzo based formulationin the form of rods ³Balls: Extrudate from garbanzo based formulation inthe form of balls ⁴Diameter (mm): Each diameter value in the tablerepresent the average of five randomly measures on rod and ballextrudates ⁵Var (%): Percent variability = 100 − [(diametervalue/maximum diameter value of 125 values) * 100] ⁶ER: Expansion Ratioof the extrudate

Moisture Content of the Feed, Die Temperature and Pressure Effect onExtrudate Expansion

A certain amount of moisture is necessary in order to permit propercooking and promote expansion of the extrudate (Chen et al. 1991, Gujskaand Khan, 1990, Balandran et al, 1998). We determined the effect ofmoisture and die temperature on expansion characteristics, such asdiameter and expansion ration, of lentil, dry peas and garbanzo beanextrudates. As observed in FIGS. 1 and 2, the diameter as well as theexpansion ratio of the lentil extrudate is directly proportional to dietemperature and inversely proportional to feed moisture. A similarexpansion pattern was observed for dry peas and garbanzo extrudates.Additionally, the surface response graphs indicates that when the feedmoisture decreased from 28 to 20%, the extrudate expanded significantly(p≦0.05) giving values of about 8 and 16 for diameter and the expansionration, respectively. Expansion ratios of 0.91-1.89 have been reportedfor extruded cowpea meal (Phillips et al., 1984), 3.8 for rice/chickpeamixture (Bhattacharya and Prakash, 1994), 1.34-5.78 for extruded smallwhite beans (Edwards et al., 1994), 1.45-1.60 for defatted soyflour/sweet potato mixture (Iwe, 2000), 1.3-3.6 for maize/soybeanmixture (Veronica, et al., 2006), which are significantly small to thoseobtained in our studies.

Proper expansion of the extrudate at low moisture content, typically 4to 6% on dry basis, is desirable for the production of ready-to-eatsnacks and breakfast cereal type products. Further drying may benecessary to bring the moisture to the above level for more moistextrudates to achieve proper texture, while maintaining the shelfstability of the final expanded extruded product.

Pressure in the extruder is a function of die restriction, temperaturebuild up along the length of the extruder barrel, and compression causedby the screw. Pressure is created when pulses-based flour is fed intothe extruder and gets mixed with water and other additives to becomeplasticized dough, which is progressively cooked, while moving at highspeed along the externally heated barrel sections of the extruder. Thesteam formation caused by the combined effect of moisture andtemperature have a direct effect on die pressure. An important role ofpressure on the product under extrusion is its direct effect on massviscosity of the melt. The surface response plot shown in FIG. 3demonstrates that pressure, as diameter and expansion ratio of thelentil extrudate, is directly proportional to die temperature andinversely proportional to feed moisture. The observed values of3,200-4,400 kPa falls in the range of die pressure values reported forextruded small white beans of 2,620 to 7,860 kPa (Edward et al., 1994).However, despite the largest values on die pressure in the latest study,their reported expansion ratios of 1.34-5.78 were significantly lowerthan 5-16, obtained in our study. This indicates that specificprocessing conditions of moisture and temperature among others arecritical to optimize the expansion of legume based extrudates.Additionally, pressure builds up and pressure stability is indicative ofproper extruder operation. Therefore, an operator may rely on pressureindicators in order to determine and monitor the effective operation ofthe extruder.

Extrusion Processing Parameters Effect on the Proximate Composition ofLegume Extrudates

The effect of extrusion processing parameters of die temperature of 160and 180° C. and moisture addition of 28, 24, and 20% on the proximatecomposition of lentil flours is presented in FIG. 4. The largestreduction on moisture content was observed at the highest moistureaddition under both extrusion die temperatures studied. Lentil flourextruded with moisture addition in the range of 28 to 20% demonstrated asignificant (P≦0.05) reduction of 55.51 and 59.69% in moisture contentat the die temperatures of 160 and 180° C. compared to the controlflour, respectively. That is, the extrudate moisture content decreasedwith an increased in die temperature as well as with a reduction in feedmoisture. Higher melt temperature correspond to higher vapor pressuredue to the moisture present in the melt. When the melt comes out of thedie the difference between the vapor pressure of the melt andatmospheric pressure is higher and thus it expands associated withflushing of water vapor, resulting in lower moisture content of theextrudate upon cooling. This phenomenon is useful because it may avoidthe post-extrusion drying of the extrudate. As with feed moisture, thecrude fat (extracted with petroleum ether) showed to be significantlylower (P≦0.05) on the extruded lentil flours than in the control flours.

Moisture content also has an impact on the concentration of nutritionalcomponents in the extrudate, such protein and ash. Lentils extruded withmoisture addition in the range of 28 to 20%, demonstrated crude proteinvalues of 11.46 and 12.71% at extruder die temperatures of 160 and 180°C., respectively. In general, the higher values in crude protein contentwere indirectly proportional to die temperatures and directlyproportional to the feed moisture. Total ash (minerals) values showedonly a minor increase with a reduction in moisture content in theextrudate and an increase in die temperature of the process. A similarpattern on proximate composition values was observed for dry peas andgarbanzo extrudates. This indicated that the extrusion processingparameters of moisture and temperature studied, had a direct effect onthe nutrient compositional values of the final extrudate. Totalcarbohydrate values, which were calculated by difference, variedaccording to the variation on proximate composition values of theanalyzed nutrients from 46.83 to 67.33%.

Moisture Content and Water Activity

Moisture content of the melt is critical since it relates both to howmuch the extrudate will expand when it exits the extruder, as well as tothe shelf life of the finished product. Moreover, moisture content ofthe extrusion product is important because it has an effect on both theshelf life of the product as well as consumer acceptance.

Water activity (a_(w)) predicts stability of foods and food ingredientswith respect to physical properties, microbial growth and rates ofdeteriorative reactions. The latest, play a significant role indetermining the activity of enzymes and vitamins in foods and can have amajor impact their color, taste, and aroma. Therefore, control of a_(w),rather than water content, is very important in the food industry as lowa_(w) presents stability of food materials under storage (increasingshelf life). Additionally, a_(w) causes large changes in texturalcharacteristics in the food material such as crispness and crunchiness(e.g. the sound produced by ‘crunching’ breakfast cereals and expandedsnacks disappearing about a_(w)≧0.65). In general Processed Foods have aa_(w) of 0.72-0.80 with a moisture content of about 15% and DehydratedFoods have a a_(w)≦0.4 with a moisture content of about 5%. The absolutelimit of microbial growth is about a_(w)=0.6.

Most commercial extruded cereal-based snacks have final moisture contentin the range of 4 to 6% with a_(w)≦0.4. However, in our study withlegume extrudates, we found that extrudates with a moisture contentbetween 9-11% had an a_(w) in the range of 0.30-0.44, which fell withinthe range of shelf stable product. The extrudates remained shelf stableand with good texture (dry and crispy) and appearance for up to 1 year.

FIG. 5, showed that a_(w) varied in the range of 0.30-0.36 withvariations in feed moisture content in the range of 20-28%. As the feedmoisture was increased the a_(w) value also increased sharply. At thelowest feed moisture content of 20%, the a_(w) remained unaffected bythe die temperatures under study. The effect of feed moisture was morepronounced than the die temperatures on the resulted water activity ofthe extrudates.

Protein Digestibility of Extruded Legumes

For plant-based foods, legumes are relatively high in protein content.The exposure of proteins to high extrusion cooking temperatures maycause denaturation and other changes in the protein structure and/or toprotein-protein interaction (Stanley, 1989; Phillips, 1988; Li et al.2000). These physical changes in the protein structure results in a moredigestible protein when consumed as a food. Cooking temperature, timeand pressure of extrusion play important role in the protein'sdenaturation process.

The values of in vitro protein digestibility of the control(non-extruded) samples were 80.69, 79.86, and 75.63% for lentils, drypea, and garbanzo flours, respectively. FIG. 6 presents the results ofin vitro protein digestibility of the three extruded legumes. Ingeneral, exposure of high protein legume flours to ahigh-temperature-short-time extrusion process demonstrated to improvethe in vitro protein digestibility of the resulted extrudates.Additionally, the extruded parameter of moisture addition had a moresignificant effect (P≦0.05) than temperature on increasing the in vitroprotein digestibility of the extruded legume flours under the conditionsof this study. Dry pea extrudate demonstrated the higher values on invitro protein digestibility, followed by lentil and garbanzo extrudates.Extrusion processing parameters effect on color of the extrudate.

One of the effects of extrusion cooking is the change in color of thelentil extrudates. FIG. 7, for example, shows that extrusion processingconditions such as moisture and temperature produce desirable colorchanges associated with snack type products. Lightness (L*) is a measureof color used to evaluate the acceptability of food products. FIG. 7shows that the L* of lentil extrudate was affected by die temperatureand feed moisture levels, with the latter factor having more influencethan the former. At higher feed moisture the L* of the extrudate wassimilar at all the evaluated die temperatures. Lentil extrudate exposedto lowest feed moisture of 20% and highest die temperature of 180° C.,demonstrated the lowest L* values. The low processing moisture of 20%may have promoted high friction of the melt during extrusion and thehigh extrusion temperature of 180° C. may have promoted pigmentoxidation. This combined processing effect of low moisture and hightemperature, is considered to be responsible for the observeddiscoloration in the final extrudate.

The Color index (ΔE) is an evaluation of the total color differencebetween the sample and control or standard by taking into considerationthe color parameters L* a b*. ΔE indicates the size of the colordifference but not in what way the colors are different. The responsesurface graph (FIG. 8) shows that ΔE increased with an increase intemperature up to about feed moisture of 24-25% and then it decreased.Overall, the effect of die temperature was more predominant on ΔE thanthe feed moisture range under study.

Specific Mechanical Energy (SME)

Specific mechanical energy (SME) reflects the amount of energy generatedin the process of extruded pulses. The surface plot of SME as effect ofmoisture content of the feed and die temperature showed that thespecific mechanical energy increased as the feed moisture was reducedfrom 28 to 20% (FIG. 9), possible at consequence of the high frictionand shearing experienced by the legume based material under extrusion.Additionally, the increase in SME was more pronounced at highertemperature. Conversely, lower energy input was observed at higher feedmoisture and lower temperature.

Particle Size and Extruder Screw Speed

To evaluate the effect of particle size and extruder screw speed on theexpansion of legumes, black beans were ground using a Hammer Millequipped with 0.85, 1.15, 1.53, and 2.28 mm stainless steel sieves and aPin Mill to produce bean flours with different particle sizes. Pin Millproduced the finest flour. The extruder screw speeds used to process theflours were 400, 450 and 500 rpm, and the die temperature was 160° C.The flours were metered into the extruder feed port at a rate of 25 kgh⁻¹ and water was supplied to the extruder using a variable piston pump(Model P5-120, Bran and Luebbe, Wheeling, Ill.) to give a final feedmoisture content of 18% (wwb).

Table 1 summarizes the average values with their corresponding standarddeviations of percent torque and expansion ratio of the bean floursextruded under the different particle sizes and screw speeds studied.Percent torque and expansion ratio, within the different particle sizesevaluated, increased with an increase in screw speed. Greater expansionof extruded material is related to crispiness and therefore it isconsidered as a desirable attribute in the fabrication of snacks andready to eat (RTE) foods. The fine Pin milled flours extruded at 500 rpmdemonstrated the greater expansion in this study, which represented anexpansion ratio of 6.74±0.86.

TABLE 11 Average Values of Percent Torque and Expansion Ratio, of BlackBean Flours Extruded Under Different Particle Sizes and Screw SpeedsScrew Speed Pin-milled 0.85 mm 1.15 mm 1.53 mm 2.28 mm Torque 400 rpm66.10 ± 0.74 72.40 ± 1.07 72.70 ± 0.67 69.50 ± 1.58 67.60 ± 1.07 (%) 450rpm 67.20 ± 0.79 71.50 ± 1.08 72.60 ± 1.17 70.20 ± 1.03 65.80 ± 0.92 500rpm 72.20 ± 0.79 77.50 ± 1.72 76.00 ± 1.25 72.50 ± 1.35 69.00 ± 1.25Expansion 400 rpm  6.29 ± 0.66  5.58 ± 0.75  4.99 ± 0.52  4.76 ± 0.47 4.75 ± 0.57 Ratio 450 rpm  6.33 ± 0.47  5.81 ± 0.81  5.08 ± 0.59  4.90± 0.30  4.71 ± 0.53 500 rpm  6.74 ± 0.86  6.17 ± 0.62  5.52 ± 0.71  5.12± 0.49  5.08 ± 0.46

Cutting Speed Effect on Shape and Properties of Legume Extrudates

Variation of cutter blade speed produced extrudates with distinctshapes. At cutter speed of about 500 rpm the extrudate was in the formof cylindrical rods were at a higher speed of about 2,000 rpm it was inthe form balls or spherical shaped product (FIG. 10). Given the shapesdemonstrated with the cutting speeds disclosed, one of skill in the artcan manipulate the speed to obtain a variety of desired shapes. Theeffect of cutter speed on some physicochemical properties of theextrudate are presented in Table 2.

The taste testing of the extruded in the form of rods and balls was doneto compare their sensory attributes. The results were as given in Table3. It was observed that the sensory attributes evaluated for the twoextruded products were not significantly different from each other. Inspite of their different shape, the panelists gave the same score forflavor, color, texture and taste to both products indicating that theywere considered equally acceptable.

TABLE 12 Properties of extrudate as effect of cutter speed at fixedangle of inclination Variable Speed Mean SE Mean St. Dev CV Min Max TapDensity** Low 64.193 0.926 2.929 4.51 61.17 69.68 High 74.21 0.497 1.572.12 72.62 77.25 Glass bead density^(ns) Low 115.33 2.7 8.55 7.41 102.45130.73 High 120.73 4.59 14.52 12.02 108.78 159.85 WAI^(ns) Low 256.815.58 9.66 3.76 246.68 265.93 High 237.41 7.26 12.58 5.3 227.39 251.53WSI^(ns) Low 2.6603 0.0653 0.1131 4.25 2.55 2.776 High 2.823 0.137 0.2378.39 2.651 3.093 WHC^(ns) Low 545.04 8.01 11.33 2.08 537.02 553.05 High563.1 13.4 18.9 3.36 549.7 576.5 WA^(ns) Low 0.4218 0.0041 0.00918 2.180.41 0.433 High 0.4282 0.00372 0.00832 1.94 0.417 0.439 Mean D** Low11.064 0.0655 0.463 4.18 10.21 12.04 High 9.986 0.108 0.766 7.67 8.7312.21 SEI^(ns) Low 10.484 0.124 0.875 8.34 8.92 12.39 High 10.701 0.2071.466 13.7 7.68 14.36 Hardness**g Low 2494 112 709 28.42 1255 4433 High1668 70.6 440.9 26.43 662.2 2507 Fracturability** Low 2577 138 875 33.941156 5112 High 1643.6 58.9 367.6 22.37 690.6 2529.9 Springiness** Low0.23363 0.00436 0.025758 11.8 0.178 0.321 High 1.523 0.33 2.061 135.30.21 5.6 Cohesiveness** Low 0.06603 0.00353 0.02236 33.86 0.02 0.134High 0.09974 0.00491 0.03065 30.73 0.05 0.16 Guminess^(ns) Low 174.917.7 112.2 64.14 39.4 593.7 High 176.2 14.5 90.7 51.48 30.8 374.1Chewiness** Low 41.97 4.75 30.06 71.62 9.52 163.9 High 240.4 60.1 375.1156.01 14.7 1313.6 Resilience** Low 0.04575 0.00213 0.01348 29.46 0.0170.081 High 0.07872 0.0036 0.0225 28.58 0.04 0.12 Sphericity¹ High 0.950.03 2.69 **P > 0.01, ns = not significant. 1 = only for ball shapedproduct.

TABLE 13 Sensory attributes of extrudates as effect of cutter speed atfixed angle of inclination Property Cutter speed Mean SD SE MeanAppearance ^(ns) Low (Rods) 6.25 1.183 0.296 High (Balls) 5.813 1.1090.277 Color ^(ns) Low (Rods) 6.375 1.455 0.364 High (Balls) 6.00 1.3660.342 Flavor ^(ns) Low (Rods) 6.625 1.31 0.328 High (Balls) 6.313 1.250.313 Texture ^(ns) Low (Rods) 6.75 1.238 0.31 High (Balls) 6.063 0.9290.232 Taste ^(ns) Low (Rods) 6.563 1.711 0.428 High (Balls) 5.875 1.6680.417

EXAMPLES Example 1 Effect of Screw Speed and Starch Sources

Decorticated Red Chief lentils (Lens culinaris L.) were obtained fromMoscow Idaho Seed Co., Moscow, Id. Prior to milling, each lot of seedswas mixed to a uniform lot. For the production of flours, thehomogenized lentils were ground in a hammer mill using a 1 mm screen.The lentil flower was mixed with apple fiber, high amylose corn starchand flavoring ingredients (Table 4).

A Clextral Evolum HT 32H twin-screw extrusion system (Clextral-Bivis,Firminy Cedex, France) was used in this study. The heating profiles forthe six barrel sections of the extruder were 15, 80, 100, 120, 140, and160° C., respectively. Flours were fed into the extruder feed port by atwin-screw, lost-in-weight gravimetric feeder (Model LWFDS-20, K-TronCorporation, Pitman, N.J.) at a rate of 25 kg/h and the extruder was runat three screw speeds of 500, 600 and 700 rpm. Water was added into theextruder through a variable piston pump (Model P5-120, Bran and Luebbe,Wheeling, Ill.) to bring the moisture contend of the feed underextrusion to 15% (wwb). When the processing conditions of torque andtemperature were at steady state the extrudates, coming out of 2circular dies 3 mm in diameter, were collected for 5 min.

TABLE 14 Composition of lentil flours formulated with different starches(%, w/w) Sample for lentil (%) Lentil Hylon V PP40 PC10 PB800 AppleFiber Salt Sugar  60%-Hylon V 60 20 0 0 0 10 5 5  60%-PP40 60 0 20 0 010 5 5  60%-PC10 60 0 0 20 0 10 5 5  60%-PB800 60 0 0 0 20 10 5 5  80%Control 80 0 0 0 0 10 5 5 100% Control 100 0 0 0 0 0 0 0

The extrudates in the form of rods or flours were used to evaluate theeffect of screw speed and starch sources on various physicalcharacteristics of the product.

(EI). A digital caliper with an accuracy of ±0.01 mm was used to measurethe cross sectional diameter (mm) of extrudates when the extrudatesreached ambient temperature. The average value of twenty measurementsfor the random profiles of the same section was recorded. Expansionindex was calculated as expressed as the ratio between thecross-sectional area of the extrudate and the area of the die orifice.

Product density (D). The mass of ten pieces of extrudates was measuredwith an accuracy of ±0.0001 g. The lengths and mean diameters of thesamples were measured with the digital caliper. The density of extrudatethat was assumed to be cylindrical shape in this study was calculated bythe following equation:

$D = \frac{4000000 \times M}{\pi \times h \times d^{2}}$

where D is the density of extrudates (kg/m3); M is the mass of theextrudate (g); and h is the length of the extrudate (mm); d is the meandiameter from three measurements of the extrudate (mm).

Water solubility index (WSI) and water absorption index (WAI) weredetermined with the use of the method described by Jin et al. (1995)with minor modifications. The extrudates were ground through an Udycyclone mill (Fort Collins, Colo.) with a 0.5 mm screen. A two-gramsample was dispersed into 20-mL distilled water at 25° C. The suspensionin a weighted centrifuge tube was stirred vigorously on a vortex mixerfor 5 sec. The tube was then kept still for 10 min and stirred for 5 secevery 5 min. The suspension was centrifuged at 3000×g for 10 min andthen decanted to determine solid content in the supernatant and weighthe sediment. WSI (%) and WAI (%) were calculated as follows:

WSI (%)=100×(Weight of dissolved solids in supernant)/(Weight of drysolids)

WAI (%)=100×(Weight of sediment)/(Weight of dry solids)

Rapid viscosity analysis (RVA). The results of RVA demonstrate thechanges in viscosity over a time-temperature profile, which reflects themolecular weight and conformation of starches. RVA for Red Chief lentilflours and four starches was conducted through a Rapid Visco-Analyser(RVA3d, Newport Scientific, Sydney, Australia) after a sample of 3.00 g(d.b) dissolved into 25.00 g distilled water completely. All sampleswere subjected to a time-temperature profile described as follows. Thesamples were first kept equilibration at 50° C. for 2 min, and then wereramped to 95° C. within 9 min and held at 95° C. for 15 min. The sampleswere in turn cooled down to 50° C. within 9 min and held at 50° C. for10 min. The viscosity of samples was expressed as rapid viscosity units(RVU).

The parameters that were useful to describe to change of viscosity wererecorded during measurement. Peak viscosity and peak time indicated themaximum viscosity during pasting and the time when the peak viscosityappears, respectively. Holding strength and breakdown viscosity showedthe holding viscosity after the peak viscosity and the differencebetween the peak viscosity and the minimum viscosity during pasting,respectively. Setback demonstrated the difference between the maximumviscosity during cooling and the minimum viscosity during pasting; andfinal viscosity indicated the viscosity of the suspensions at the end ofthe RVA run (45 min). All measurements were performed in triplicate.

Texture analysis. A TA-XT2 texture analyzer (Stable Micro Systems,Surrey, England) was used to measure the texture of a cylindricalextrudate sample with a length of 10 mm at ambient temperature. Acylinder aluminum probe with a diameter of 50 mm was used to press thesample against a flat plate fixed on the loading frame to 50% of itsoriginal length at a speed of 0.5 mm/s. The corresponding force-timecurve was recorded and analyzed by a computer program (Texture ExpertExceed, Stable Micro Systems, Surrey, England) simultaneously. The forcewas recorded in gram and converted to Newton for the calculation ofhardness and strength. The hardness of samples was defined as the peakvalue of the compression force. The sample strength was calculated bythe following equation:

$S = \frac{A_{c}}{t \times A_{p}}$

where S is the strength (N·mm⁻²), A_(c) is the area under time-forcecurve (N.t), A_(p) is the original across-sectional area of theextrudates (mm⁻²) and t is the time that the probe compresses on theextrudate.

Ten replications were performed to complete this calculation.

Statistical analysis. All the values of averages, standard deviationsand correlations were calculated using Microsoft Excel software (Version2002). Correlation between the physical parameters studied, were frompool values of extrudates with and without starch addition. Thedetermination of ANOVA was performed using SAS 8.1 software (SAS, 1999)with a significant level of 5%.

Effect of starch and fiber on the physicochemical properties ofextrudates: The expansion, texture and hydration properties of thecontrol lentil extrudate and those lentil extrudates with apple fiberand flavoring ingredients and with or without starch sources, processedat extruder screw speed of 600 rpm are shown in FIG. 11 (A-F). Based ona previous study (not reported) we determined that the effect of theflavoring ingredients salt and sugar, at the concentration used in thisstudy, did not have a significant effect on the physicochemicalproperties of legume extrudates. Their inclusion in the lentilformulation was considered as standard practice in the fabrication ofcommercial snack type products. Therefore, the discussion below will notconsider the effect of these ingredients on the physicochemicalproperties of the lentil extrudates studied.

Expansion: FIG. 11A indicated that fiber addition significantly affectedEI in this study (P<0.05). The EI of the lentil extrudates without theaddition of apple fiber was 30.7; the EI of lentil extrudates with applefiber addition was only 6.6; while the EI of lentil extrudate formulatedwith the various starch sources were in the range of 6.6 to 8.2. Thisdemonstrated that the fiber addition had a greater significant (P<0.05)effect on EI of the lentil extrudate than the all of the starch sourcesevaluated. The detrimental effect of fiber on EI of the lentil extrudatecould be attributed to the fact that fiber decreased the starch contentin the dough.

EI of the lentil extrudate with high amylose corn starch (Hylon V)addition was slightly higher than the lentil exudates with potato starchsource. It has been reported that the EI of potato flour was lower thanthat of corn flour, processed at the same extrusion conditions (Onwulataet al., 2001b). This could be explained as follows: (1) thegelatinization temperature of potato starch (56-66° C.) is known to belower than that of corn starch (62-72° C.); the relatively lowgelatinization temperature means that potato starch exhibits highmelting viscosity and early melt during extrusion (Della Valle et al.1995; Sigh et al, 2002); (2) potato starch has more phosphatecross-linkages in the amylopectin also attribute to the relatively highinitial viscosity (Eerlingen et al., 1997) and low expansion duringextrusion.

Density: The density of the lentil extrudate without apple fiberaddition was significantly (P<0.05) smaller than the lentil extrudateswith apple fiber. Among the lentil extrudates with apple fiber andstarch addition, the one with high amylose corn starch (Hylon V) had thelowest density followed by the one with modified potato starch (PB800).The highest density was observed for lentil extrudates with PP40, PC10and lentil extrudate without starch addition (FIG. 11B).

Hardness and strength: As shown in FIGS. 1C and 1D, the hardness andstrength for the extruded lentil control samples were significantlylower (P<0.05) than that of lentil extrudates with apple fiber, butwithout starch addition. Also, the extruded lentil controls weresignificantly lower (P<0.05) that the lentil extrudates with apple fiberand starch addition. The lowest and highest values in hardness andstrength among the lentil extrudates with apple fiber and starchaddition were those with Hylon V and PC10, respectively. Additionally,no significant difference (P<0.05) in either hardness or strength wasobserved for lentil extrudates with PP40 and PB800 starch addition orthe lentil extrudate without starch addition. This demonstrates that thesource and type of starch have significant effect on the hardness andstrength of the final extrudate. It also indicated that extrudates withpotato starch addition exhibited stronger (tougher) texture compared tothose extrudates with high amylose corn starch (Hylon V).

Hydration properties of extrudates: FIG. 11E showed that the WAI and WSIfor the extruded lentil control samples were significantly different(P<0.05) and inversely related. The WAI and WSI for lentil extrudateswith apple fiber, but without starch addition, were similar. However,the WAI for the lentil extrudates, with apple fiber and starch addition,varied significantly among them and it was inversely related to thevalues of WAI of those extrudates. Extruded lentil control and that withHylon V starch addition showed the highest values of WAI, while theextrudate with PC10 starch addition showed the highest value of WSI.

Properties of starch and lentil flours: Table 5 shows the RVA and thehydration properties for the lentil extrudates formulated with corn andpotato starches and the control extruded lentil flour. As indicated inTable 2, the extruded lentil flours formulated with PP40 (pregelatinizedpotato starch) and PC10 (native potato starch) exhibited significantly(P<0.05) the highest values of peak viscosity, holding strength,breakdown and final viscosity and setback than those formulated withothers starch sources and the control. Additionally, extruded lentilflours formulated with Hylon V (high amylose corn starch) exhibitedsignificantly (P<0.05) the lowest values of the RVA parameters of thestudied starches.

TABLE 15 Effect of starch sources on RVA parameters, WAI and WSI oflentil based extrudates Peak Holding Final Peak Viscosity strengthBreakdown Viscosity Setback time WAI WSI Hylon V 33.89c 34.06c −0.17b49.36b 15.31b 12.93a 2.37b 0.01b PP40 871.92a 248.17b 396.78a 418.89a173.72a 5.29b 9.80a 0.00b PC10 827.61b 307.64a 520.17a 445.39a 137.75a6.74b 2.11b 0.01b PB800 95.42c 42.36c 53.06b 66.69b 24.34b 6.60b 2.05b0.00b Lentil 27.00c 2.06d 24.95b 118.00b 115.95a 7.00b 1.99b 0.38a*Different letters (a, b and c) indicated significant (P < 0.05)differences.

Table 5, also shows that the different starch sources had greatinfluence on the WAI and WSI of the lentil based extrudates. The highestvalue of WAI was observed for the extruded lentil flours formulated withPP40 starch and the lowest for the lentil flours. With respect to WSI,the highest (P<0.05) value was observed for the extruded lentil flour.The extruded lentil flours formulated with the various starches were notsignificantly different (P<0.05) among themselves.

The correlation between the RVA and hydration properties with otherphysical parameters of lentil extrudates studied is shown in Table 6.Among the RVA parameters, setback had a significant negative correlationwith expansion and a positive correlation with density of theextrudates. The correlation between the stated physical properties ofthe extrudates among all other samples varied randomly and was lowerthan the one previously observed for setback.

TABLE 16 Correlation between the RVA and hydration properties with otherphysical parameters of lentil extrudates lentil extrudates Peak HoldingFinal Viscosity strength Breakdown Viscosity Setback Peak time WAI WSIHardness 0.79 0.75 0.81 0.81 0.73 −0.86 −0.68 −0.04 Strength 0.68 0.620.72 0.77 0.89 −0.87 −0.78 0.29 Expansion −0.27 −0.20 −0.31 −0.45 −0.940.57 0.68 −0.79 Density 0.45 0.37 0.49 0.60 0.95 −0.72 −0.75 0.65 WAI−0.19 −0.12 −0.23 −0.23 −0.42 0.48 0.36 −0.29 WSI 0.54 0.48 0.57 0.580.66 −0.38 −0.28 0.18

Based on the result of the physicochemical evaluation of the extrudatesdescribed above, we determined the effect of different extruder screwspeeds on the physicochemical properties of the lentil extrudate withHylon V starch and apple fiber.

Screw speed and physicochemical properties of extrudates: The effects ofscrew speed on the physicochemical properties of the lentil extrudatewith hylon V starch and apple fiber are shown in FIG. 12 (A-F). For thisparticular section, on we will refer the lentil extrudate with hylon Vstarch and apple fiber as the extrudate.

Expansion Index: As shown in FIG. 12A, increase in extruder screw speedfrom 500 rpm to 600 rpm largely raised the Expansion Index (EI) of theextrudate from 6.5 to 8.9. But, there was little change in EI when thescrew speed was increased from 600 to 700 rpm. Even though the EI washighest at screw speed of 600 rpm, those values were not significantlydifferent (P<0.05) than the values of EI at 500 or 700 rpm due to theobserved variability of the data at screw speed of 600 rpm. Thisobserved data variability could have been due to less uniformity of theextrudate rod at this particular screw speed or to the inclusion ofoutliers in the data. In general, this information demonstrated thatextruder screw speed influenced the expansion of legume basedextrudates. Similarly, it has been reported that screw speed theexpansion of corn meal based extrudates increased with an increase inextruder screw speed (Jin et al., 1995). Additionally, it was reportedthat high shear stress (due to high screw speed) increased theelasticity and decreased the viscosity of the starch dough (Della Valleet al., 1997), which could be related to improved expansion of cerealextrudates (Padmanbhan and Bhattacharya, 1989; Ilo et al., 1996).Conversely, it was reported that high shear stress brought by high screwspeed induced more starch degradation and resulted in less expansion onstarch extrudates (Van Den Einde et al., 2003). It our study, starchdegradation on the extrudates was not evaluated. However, based on thefact that the EI of the extrudate showed to decrease when the screwspeed increased from 600 to 700 rpm tend to corroborate with theincrease on starch degradation observed by the previous authors onstarch extrudates, at a consequence of high screw speed. Additionally,our study indicates that there is a limited in screw speed to favorexpansion above which the expansion of the extrudate decreases.

Density: FIG. 12B showed a drop in density of the extrudate associatedwith an increase in screw speed. Contrary to the observed variability inthe data of expansion at 600 rpm, the data here was very uniform. Thistends to indicate that the variability on expansion data at 600 rpm wasdue to the inclusion of outliers in the data and not to the lack ofuniformity of the extuded rod. The drop in density (FIG. 12B) wasinversely related to the observed increased in expansion of theextrudate (FIG. 12A). A similar negative relationship between densityand expansion was also reported by Onwulata et al. (2001a) for cornextrudates. This inversed relationship between density and expansion canbe use as a tool in the development of highly expanded low-densitylegume based extruded products.

The Hardness and strength: FIGS. 12C and 12D demonstrated that increasein screw speed from 500 rpm to 700 rpm induced a remarkable drop in thehardness and strength of the extrudates. The significance of the data atthe different screw speed was affected by the observed variability ofthe data. Additionally, this variability was larger at 500 and 600 rpmthan at 700 rpm. Instrument sensitivity could have induced this observedvariability. This could have been improved by using more than the 10repetitions used in this study, which indicates the need for thedevelopment of a standard methodology for this measurement.

WSI and WAI: As observed with the expansion parameter (FIG. 12A),increase in screw speed from 500 to 700 rpm was accompanied with anincrease in WSI of the extrudate (FIG. 12E). Also, this increased in WSIwas inversely related to the observed decreased in WAI (FIG. 12F) anddensity of the extrudate (FIG. 12B). This indicates that thephysicochemical composition of extruded flours was affected by the screwspeed of the process. Since WSI is related to the quantity of solublemolecules and starch dextrinization, the increased in WSI with increasedin screw speed could be associated to a mayor degradation of the starchin the extrudate as the screw speed increased from 500 to 700 rpm.Uncooked starch does not absorb water at room temperature. Therefore, itnot swell and its viscosity is significantly lower thatcooked-gelatinized starch. The relative high values of WAI are relatedto the water absorption by the flour extrudate and to gel formation.Additionally, the small variation in WAI values observed at thedifferent screw speeds indicate that the extrudate was equally cookedunder the screw speeds and processing condition of this study.

Example 2 Leavening Agent and High Amylose Corn Starch Effect

Lentil beans (Lens esculenta), garbanzo beans (Cicer arientinum L.),whole yellow dry peas, and split-decorticated yellow dry peas (Pisumsativum) with moisture content of 9.2, 8.6, 9.6, and 10.1% (wb),respectively, were individually mixed to uniform lots and ground toflour using a Pin Mill model 160Z (Alpine, Co. Augsburg, Germany).Sodium bicarbonate (Sigma Chemical Co. St. Louis, Mo.) and starch HylonV (National Starch & Chemical, Bridgewater, N.J.) were added to floursat 0.4% and 20% (w/w), respectively (Table 7). The flours with addedingredients were mixed for 10 min using a large Hobart mixer ModelV-1401 (The Hobart Mfg. Co., Troy, Ohio) before extrusion processing.Totally 2,000 lbs of legume seeds and 350 lbs of starch were used inthis comprehensive extrusion experiment.

TABLE 17 Legume flours formulated with leavening agent and high amylasecorn starch Legume and Legume NaHCO₃ Hylon ingredients (%) (%) V (%)Lentil 100 0 0 Lentil - LA¹ 99.6 0.4 0 Lentil - St² 80 0 20 Lentil -(LA + St) 79.6 0.4 20 Garbanzo 100 0 0 Garbanzo - LA¹ 99.6 0.4 0Garbanzo - St² 80 0 20 Garbanzo - (LA + St) 79.6 0.4 20 Whole pea 100 00 Whole pea - LA¹ 99.6 0.4 0 Whole pea - St² 80 0 20 Whole pea - (LA +St) 79.6 0.4 20 Split pea³ 100 0 0 Split pea - LA¹ 99.6 0.4 0 Splitpea - St² 80 0 20 Split Pea - (LA + St) 79.6 0.4 20 ¹Leavening agent(LA): sodium bicarbonate. ²Starch (St): Hylon V, a high amylase cornstarch. ³Split pea: Split and decorticated dry pea.

A twin-screw extruder (Continua 37, Werner and Pfleiderer Corp., Ramsey,N.J.) system was used to process the legume flours. The extruder hadeight barrel sections, each with a length of 160 mm. The screw diameterwas 37 mm and the total configured screw length was 1,321 mm, which gavean overall L/D ratio of 35.7. Each barrel section was heated by separatehot oil recirculating systems (Model MK4X06-TI, Mokon Div., ProtectiveClosures Co., Inc., Buffalo, N.Y.). The heating profile used in thisstudy was: no heat, 60, 80, 100, 100, 120, 140, and 160° C.corresponding to barrel sections 1 to 8, respectively. Screws weredriven by an 11.2 kW variable speed DC drive (Model DC300, GeneralElectric Co., Erie, Pa.) operated at 500 rpm. The entire system wascontrolled by a programmable controller (Series One Plus, GeneralElectric Co., Charlottesville, Va.). Flour was metered into the feedport by a twin-screw, lost-in-weight gravimetric feeder (Model LWFDS-20.K-Tron Corp., Pitman, N.J.) at a rate of 25 kg h⁻¹ (wwb), and water wassupplied to the extruder using a variable piston pump (Model P5-120,Bran and Luebbe, Wheeling, Ill.) to give a final moisture content of 15%(wwb) to the feed solids. Legume flours were extruded trough a diecontaining two circular openings 3.5 mm in diameter. A computercollected extruder parameters' data at a 1 s intervals for a total of 5min, using LabView data acquisition system version 5.0 (NationalInstruments, Austin, Tex.). Data were collected approximately 5 minafter the operation conditions of torque and pressure were at steadystate.

Cross sectional diameter was measured with a digital caliper in mm attwo random places on the extruded material, without cutting, in the formof rods coming out of the extruder die. A total of 20 measurements weremade per each extrusion run and the expansion ratio of the legumeextrudate (rods) was calculated by dividing the cross sectional area ofthe extrudates by the cross sectional area of the 3.5 mm die orifices.After measurements, the extruded material was collected in large plasticbags placed in 20 gal plastic cans, cooled down to room temperature, andweighed before stored at refrigeration temperature for subsequent samplepreparation and analyses.

Diameter and expansion of extrudates: The average data of diameter andexpansion ration of the extrudates is presented in Table 18. The averagediameter data was directly proportional to the average expansion ratiodata. This was because the calculation of expansion ratio depended onthe radio of the diameter of the extrudate. In general the expansionratio was highest for split pea and lowest for garbanzo extrudates. Inincreasing order of magnitude, the expansion ratio of the legumeextrudates was as followed: split pea>whole pea>lentil>garbanzo.

TABLE 18 Extrudate diameter measurements and expansion ratio AverageExtruded Diameter of Expansion Product Extrudate^(l) (mm) ratio Lentil10.94 ± 0.49 9.77 Lentil - LA² 10.51 ± 0.41 9.02 Lentil - St³ 13.95 ±0.54 15.89 Lentil - (LA + St) 13.25 ± 0.63 14.33 Garbanzo  4.57 ± 0.121.70 Garbanzo - LA²  4.11 ± 0.19 1.38 Garbanzo - St³  7.57 ± 0.62 4.68Garbanzo - (LA + St)  6.94 ± 0.51 3.93 Whole pea 12.35 ± 0.79 12.45Whole pea - LA² 11.92 ± 0.70 11.60 Whole pea - St³ 14.20 ± 0.57 16.46Whole pea - (LA + St) 14.69 ± 0.66 17.62 Split pea⁴ 15.93 ± 0.53 20.72Split pea - LA² 15.77 ± 0.96 20.30 Split pea - St³ 17.22 ± 1.22 24.21Split Pea - (LA + St) 17.20 ± 1.36 24.15 ¹Mean and standard deviation of20 measurements ²Leavening agent (LA): sodium bicarbonate added at 0.4%(w/w). ³Starch (St): Hylon V added at 20% (w/w). ⁴Split pea: Split anddecorticated dry pea.

The addition of high amylose corn starch to the legume flours increasedthe expansion ratio in 2.75, 1.63, 1.32, and 1.17 times for garbanzobeans, lentils, whole peas, and split pea extrudates, respectively.Conversely, the addition of sodium bicarbonate slightly reduced theexpansion ratio of the extruded products.

Table 19 represent the effect of the legume extrudates on the extrusionprocessing parameters of die temperature, die pressure and torque. Ingeneral it was observed that the different legumes and legume formulatedwith leavening agent and/or high amylose corn starch had a highlyuniform effect on the studied extrusion processing parameters. Also, itwas observed that the torque, generated at consequence of the process,was directly related to the die pressure. The extrusion temperatureprofile was set to have 160° C. on the last barrel section. However,with the exception of garbanzo extrudates, the values of die temperaturefor the legume extrudates were above 160° C., regardless of the type ofseed or ingredient in the formulation. This indicates that there wasadditional heat generated during the process, in the form of mechanicalheat, as a consequence of shearing and pressure. The die temperature forthe different garbanzo extrudates was below 160° C., which indicatedthat first, there was not additional heat generated during the processof these extudates; and second, that the feed material promoted a smallcooling effect on the process. Garbanzo bean contain about 5 percentfat, which was more that double the amount of fat present in the otherstudied legumes. Therefore, the melting of the fat during processing mayhave act as a lubricant on the screws promoting less shearing effect.Additionally, the lowest values of torque and die pressure observed forthese extrudates further indicate that the lubrication action of themelted fat flowed easier and expanded less that all the other studiedlegumes.

TABLE 19 Extrusion processing parameters Extrusion parameters Die DieTemperature Torque Pressure Product from (° C.) (%) (psi) Lentil 176.55± 1.02 66-68 230-300 Lentil - LA¹ 179.18 ± 0.60 64-66 210-310 Lentil -St² 171.06 ± 0.83 69-72 140-280 Lentil - (LA + St) 173.18 ± 1.62 68-72130-290 Garbanzo 151.24 ± 0.29 48-50 140-220 Garbanzo - LA¹ 150.29 ±0.19 45-47 130-200 Garbanzo - St² 156.59 ± 0.60 53-55 120-220 Garbanzo -(LA + St) 154.30 ± 0.23 53-55 130-250 Whole pea 181.50 ± 0.59 66-68160-340 Whole pea - LA¹ 177.35 ± 0.77 64-66 210-330 Whole pea - St²173.87 ± 0.92 71-73 160-270 Whole pea - (LA + St) 177.50 ± 0.81 71-74160-310 Split pea³ 175.88 ± 0.68 68-73 150-260 Split pea - LA¹ 174.86 ±0.64 69-72 170-300 Split pea - St² 176.70 ± 0.76 72-74 130-300 SplitPea - (LA + St) 180.03 ± 0.92 73-77 130-300 ¹Leavening agent (LA):sodium bicarbonate added at 0.4% (w/w). ²Starch (St): Hylon V added at20% (w/w). ³Split pea: Split and decorticated dry pea.

Example 3 Acceptability of Extrudates

Decorticated Red Chief lentils (Lens culinaris L.) were obtained fromMoscow Idaho Seed Co., Moscow, Id., were homogenized and ground to afine flour in a Pin Mill. The lentil flour was then formulated accordingto Table 10.

TABLE 20 Lentil based formulations containing different texturemodifiers # of Total lbs/batch Runs Lentils ¹A.P. ²W.B. ³PB800 ⁴AP40Salt Sugar ⁵Thermolec ⁶Yelkin ⁷Dimo ⁸Pano (“as is”) 1 100 0 0 0 0 0 0 00 0 0 100 2 66.75 5 0 20 0 3 5 0.25 0 0 0 100 3 66.5 5 0 20 0 3 5 0.5 00 0 100 4 66.25 5 0 20 0 3 5 0.75 0 0 0 100 5 66 5 0 20 0 3 5 1 0 0 0100 6 66.75 5 0 20 0 3 5 0 0.25 0 0 100 7 66.5 5 0 20 0 3 5 0 0.5 0 0100 8 66.25 5 0 20 0 3 5 0 0.75 0 0 100 9 66 5 0 20 0 3 5 0 1 0 0 100 1066.75 5 0 20 0 3 5 0 0 0.25 0 100 11 66.5 5 0 20 0 3 5 0 0 0.5 0 100 1266.25 5 0 20 0 3 5 0 0 0.75 0 100 13 66 5 0 20 0 3 5 0 0 1 0 100 1466.75 5 0 20 0 3 5 0 0 0 0.25 100 15 66.5 5 0 20 0 3 5 0 0 0 0.5 100 1666.25 5 0 20 0 3 5 0 0 0 0.75 100 17 66 5 0 20 0 3 5 0 0 0 1 100 ¹A.P.:Apple fiber. ²W.B.: Wheat bran. ³PB800: PenBind 800 modified potatostarch ⁴AP40: PenPlus 40 pregelatinized potato starch ⁵Thermolec:Thermolec lecithin. ⁶Yelkin: Yelkin TS lecithin. ⁷Dimo: Dimodan PH 100K-A ⁸Pano: Panodan FDP K

A Clextral Evolum HT 32H twin-screw extrusion system (Clextral-Bivis,Firminy Cedex, France) was used in this study. The heating profiles forthe six barrel sections of the extruder were 15, 80, 100, 120, 140, and160° C., respectively. Flours were fed into the extruder feed port at arate of 25 kg/h and the extruder was run at two screw speeds of 500 and700 rpm. Water was added into the extruder through a variable pistonpump (Model P5-120, Bran and Luebbe, Wheeling, Ill.) to bring themoisture contend of the feed under extrusion to 17% (wwb). When theprocessing conditions of torque and temperature were at steady state theextrudates, coming out of 2 circular dies 3 mm in diameter, werecollected for 5 min.

Result of previous sensory evaluation of legume extrudates indicatedthat the legume based snacks and breakfast cereal type products have asticky mouth feeling. This was mainly attributed to their higher proteincontent.

Therefore texture modifiers (emulsifiers) were used to minimize theunpleasant “sticky” sensory effect in the extrudate and improve theirtexture and acceptability. The texture modifiers used in the study wereDimodan PH 100K-A and Panodan FDP K (Danisco Co., Richmond, Ill.) inpowder form; Yelkin TS Lecithin and Thermolec Lecithin (ADM Co.,Decatur, Ill.) in liquid form. Each of the emulsifiers was used at thefollowing concentrations: 0.25, 0.50, 0.75 and 1.00%.

Preliminary sensory evaluation: Expansion ratio is a leading parameterto consider in the fabrication of expanded snacks of breakfast cerealtype products. Therefore, to facilitate the sensory evaluation of thesamples, the 32 generated samples were pre-sorted based on their maximumexpansion ratio. Sixteen samples were selected, among the 32 generatedsamples. The expansion ratio of the selected 16 samples varied from 7.99to 13.60. The first stage of the sensory evaluation consisted inevaluating the pre-sorted 16 samples for expansion, texture, flavor andoverall acceptability of the extrudates. The goal of the firstevaluation stage was to determine the 4 most acceptable extrudates amongthe tested emulsifiers. Lentil extrudates, in the form of rods, were cutinto 1.25″ length, placed in a pre-coded tray and then evaluated by 19untrained judges using a score from 1=worst to 5=best.

Table 11 shows the 4 selected lentil based extrudates selected from thefirst sensory evaluation stage. Results demonstrated that the mostacceptable extrudate was that containing Dimodan PH 100K-A at aconcentration of 0.75% and run at 500 rpm. The second and third mostacceptable extrudates were those containing Yelkin TS Lecithin at aconcentration of 0.75% and run at 500 rpm and Dimodan PH 100K-A at aconcentration of 0.25% and run at 500 rpm, respectively. The leastacceptable extrudate of this group was that containing Yelkin TSLecithin at a concentration of 0.25% and run at 700 rpm. The range ofexpansion ratio of the selected samples range from 8.75 to 10.24. It wasimportant to notice that when the expansion ratio was in this range, theselection of the best extrudate was mainly due to the type andconcentration of the tested emulsifiers.

TABLE 21 Selected lentil based extrudates first sensory evaluation stageTexture Sensory Modifier ER TM (%) RPM Score Yelkin 8.75 0.25 700 218Dimodan-100 10.24 0.25 500 221 Yelkin 9.92 0.75 500 238 Dimodan-100 9.250.75 500 245 ER: expansion ratio of extrudate. TM (%): concentration oftexture modifiers expressed in percentage in the lentil formulation.RPM: extruder screw speed in revolution per minutes.

Based on the result of the first sensory evaluation stage, the 4selected best samples were further evaluated for a second sensoryevaluation stage to select the most acceptable extrudate's containingemulsifier. The sensory evaluation protocol was the same used in thefirst sensory evaluation stage.

Results of the second sensory evaluation stage demonstrated that themost acceptable extrudate was that containing Dimodan PH 100K-A at aconcentration of 0.75% and run at 500 rpm. The second and third mostacceptable extrudates were those containing Dimodan PH 100 K-A at aconcentration of 0.25% and run at 500 rpm and Yelkin TS Lecithin at aconcentration of 0.25% and run at 700 rpm, respectively. The leastacceptable extrudate of this group was that containing Yelkin TSLecithin at a concentration of 0.75% and run at 500 rpm (FIG. 13). Theobtained result confirmed what it was found in the first sensoryevaluation stage by selecting again the extrudate containing Dimodan PH100K-A at a concentration of 0.25% and run at 500 rpm as the mostacceptable one (Table 11). However, the extrudate containing Yelkin TSLecithin at a concentration of 0.25% and run at 700 rpm, which ranked2^(nd) best on the first sensory evaluation stage, was considered theleast acceptable extrudate on the second sensory evaluation stage. Sincethe sensory evaluation was done with untrained judges, the first stagemay have allowed them to gain some experience which was applied in thesecond stage of the sensory evaluation. Additionally, the second sensoryevaluation stage contained only 4 samples vs 16 evaluated in the firststage. This reduced number of samples may have allowed them also moretime to evaluate the extrudated. Therefore, we considered the result ofthe second sensory evaluation stage a more stringent and reliable one.

The most acceptable lentil based extrudate from the second sensoryevaluation stage containing Dimodan PH 100K-A at a concentration of0.25% and run at 500 rpm, was produced in large quantities to beevaluated by large number of potential commercial consumers at anational food festival.

Toasting of extrudates: Toasting operation removes additional moisturefrom the extrudate, which promote a more crunchy texture to the product.Also, it facilitates the absorption of oil and flavors by the extrudateduring the coating process.

In previous studies, we determined that the coating is done moreeffectively if the extrudate is toasted at 200 to 250° F. In this study,the toasting of lentil based extrudates was conducted in the rotary drumof a coating machine at 200° F. for 5 minutes. It was found that theextrudate lost about 2 percent moisture during the toasting operation(FIG. 14). Extrudates were produced in the form of rod and balls assnacks and as breakfast cereal type products, respectively.Additionally, the snack type extrudates were coated with ClassicBarbeque (CBQ), Sweet and Bold Barbeque and Cheese and the breakfastcereal type extrudates were coated with sugar for taste.

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What is claimed is:
 1. A food product comprising extruded legumespossessing uniform expansion ratio values of 6 or greater fortified withyeast autolysate.
 2. The food product of claim 1, wherein the legume isselected from the group consisting of pulses, soybeans, lupins,groundnuts and clover.
 3. The food product of claim 2, wherein the yeastautolysate is present from 2% to 20% by weight of the product.
 4. Thefood product of claim 3, wherein the yeast autolysate is present from12% to 20% by weight of the product.
 5. The food product of claim 3,wherein the water activity (Aw) is less than or equal to 0.4.
 6. Thefood product of claim 3, further comprising chromium derived fromchromium yeast.
 7. The food product of claim 6, wherein the chromium ispresent from 1-30 ppm.
 8. A method of treating obesity andhypercholesterolemia by administering a food product comprising extrudedlegumes possessing uniform expansion ratio values of 6 or greaterfortified with yeast autolysate.
 9. The method of claim 8, wherein thelegume is selected from the group consisting of pulses, soybeans,lupins, groundnuts and clover.
 10. The method of claim 8, wherein theyeast autolysate is present from 2% to 20% by weight of the product. 11.The method of claim 10, wherein the yeast autolysate is present from 12%to 20% by weight of the product.
 12. The method of claim 8, furthercomprising chromium derived from chromium yeast.
 13. The method of claim12, wherein the chromium is present from 1-30 ppm.